Comments on: meyer lemon and fresh cranberry scones

By: Brianne

Brianne — Sun, 28 Feb 2010 04:51:54 +0000

I forget that baking is a science. I used light cream instead of heavy and I don’t think I mixed the butter well enough. I ended up with cakey, flatter scones. But they seem to taste good – just more like muffins. :)

By: Bee

Bee — Thu, 25 Feb 2010 15:59:15 +0000

Made them again with some sort of healthy substitutions. Sub’d 1/3rd cup of sugar (rather than 1/2) and used half whole-wheat flour and half white all-purpose. I used frozen blueberries (because that’s all I had). And of course they were great! Thanks SK!

By: Katie

Katie — Sat, 20 Feb 2010 18:09:53 +0000

I made these for the first time a few weeks ago when I found a bag of meyer lemons at my grocery store. As a testament to how amazing this scone recipe is, I wanted to let you know that when I finally got a chance to eat one, it was so amazing, I thought these were some of the best scones I had ever had! I somehow felt that I had forgotten something. I went to the fridge and there was the butter that I was supposed to put in! I made these scones, completely forgetting the butter, and they still turned out above all other scones I’ve had! I froze them and have been slowly eating them, and they are still wonderful. I can’t wait to try them again with butter!

By: marilyn

marilyn — Fri, 19 Feb 2010 03:11:06 +0000

Over two years later, this recipe continues to please people to no end. I just had three right from the oven with creme fraiche — I was only trying the first one to be sure they turned out and get rid of the runt, but good gracious. I could not stop. Now have the other half a bag of fresh cranberries to use… another batch, or caramel cranberry almond tartlets?

By: Bee

Bee — Wed, 03 Feb 2010 20:27:52 +0000

This was the first time scones turned out delicious and fluffy for me–I’m throwing out my old hockey puck recipes. Made these last weekend and they rocked! The following note helped the most: “Add egg mixture to flour mixture and stir until just combined.” Since I sometime overmix baked good the statement ‘until just combined’ helped make a great scone.

By: Amy

Amy — Sun, 17 Jan 2010 18:23:01 +0000

I’m making these right now and they’re taking a really long time. It’s already been 25 minutes and they’re still like whitish. Why is that?

By: Amy! (possibly your youngest veiwer!)

Amy! (possibly your youngest veiwer!) — Sun, 17 Jan 2010 05:47:46 +0000

I am so making these for my dad’s birthday! and even though i am probably your youngest viewer (well, i was 2 years ago…) DON’T DOUBT MY COOKING SKILLS! i can make pretty awesome stuff. Like this. And like everything else on this site. Yeah this site is awesome! Thank you for making it!!!!!

By: Lindsay

Lindsay — Thu, 14 Jan 2010 20:20:26 +0000

Oh my good gracious, these are DIVINE! Not too crumbly or mealy or moist; just perfect! I got lots of compliments at my tea luncheon today. I had the good sense to bake only 14 and freeze 6 for myself. :) I used a 2″ wine glass to cut them, and they baked (from frozen) for 21 minutes.

By: Kamille

Kamille — Wed, 06 Jan 2010 08:33:01 +0000

I have to agree wholeheartedly with fresh cranberries being ‘the neglected stepchild,’ as I just adapted a recipe using Meyers & fresh cranberries. YUM!

By: Shelley

Shelley — Mon, 04 Jan 2010 22:44:01 +0000

So long since this post, not sure you’ll read it, but I wanted to thank you. I’m on weight watchers and was desperate to find a delicious and moderately (moderately, they do have cream in them!) healthy recipe for Christmas brunch. These were divine. The best scones I have ever tasted. I come from a family of Aussie woman who bake themselves into a frenzy once a month and I have never ever ever tasted scones like these. Please do not tell them, I will be disinherited! Thanks!